Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, california farm croissants (they are bigger!). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
California Farm Croissants (they are bigger!) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. California Farm Croissants (they are bigger!) is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook california farm croissants (they are bigger!) using 19 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make California Farm Croissants (they are bigger!):
- Prepare 2 fresh farm eggs
- Get 454 ml cold water
- Prepare 25 grams sugar
- Make ready 2 and 1/4 teaspoons of dry yeast
- Get 362 grams all-purpose flour
- Take Whip a froth from above: about four minutes
- Make ready Make the dough: about eight minutes
- Take 71 grams full milk powder (Amazon)
- Make ready 300 grams all-purpose flour
- Prepare 2 tablespoons butter, melted
- Get 25 grams sugar
- Take Teaspoon salt
- Prepare Add to froth, knead 8 minutes till elastic and sticky
- Take Empty onto wax paper, top with wax paper, roll flat to about 8” x 8”
- Prepare Put in gallon freezer bag, Freeze an hour, store in fridge overnight
- Make ready Prepare the butter: about two minutes
- Get Weight the dough, take one third of the weight, (about a pound) in unsalted butter
- Make ready Roll butter between two sheets of wax paper to about 8” x 8” square, put in fridge in gallon freezer bag overnight
- Take Freeze the tile night before
Instructions to make California Farm Croissants (they are bigger!):
- Roll dough out on 16” x 16” frozen tile dusted with flour - Center butter on top of dough - Fold dough over butter - Roll out to 16” x 16” - Fold side edges inward till they touch - Fold top edge and bottom edge till they touch - Roll out to 16” x 16”, rest in cold oven on mexican tile, one hour. - Repeat, rest one hour. - Repeat, rest one hour. - Roll dough out to 16” x 12” - Make 4 squares, 4” x 12” - Cut in half, 4” x 6” you got eight squares now.
- Cut each square on the diagonal, you got 16 pizza shaped slices. - Roll the widest end towards the tip, lay tip down on mexican tile - Rise two hours in cold oven. They will double in size to 6”x4”. - Put glass measuring cup in oven with warm water - Preheat oven to 375F degrees. - Brush croissant dough rolls with beaten egg, put in oven, bake 20 minutes. - Freeze unused croissants. - Put frozen croissant in cold oven, turn to 375F, when oven reaches temp, turn off, and eat croissant.
So that is going to wrap this up with this special food california farm croissants (they are bigger!) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
